A quick, easy and healthy salad, great for lunch or as a starter in the evening. If you’re looking for a slightly more filling option, try adding quinoa – a super healthy substitute to couscous or bulgur wheat – to this salad.
|200g Tenderstem, stems cut in half|
|80g mixed seeds (e.g. sunflower, pumpkin, sesame)|
|1 tbsp Kikkoman Soy Sauce|
|250g infused beetroot, cut into wedges|
|Small bunch fresh chives, snipped|
|For lemon dressing|
|2 tbsp cold pressed rapeseed oil (we used Hill Farm Oil)|
|Juice ½-1 lemon, to taste|
|Freshly ground black pepper & sea salt, to taste|
What to do:
- Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.
- Steam or boil the Tenderstem® for 3 to 4 minutes until just tender but with a little bite.
- While the Tenderstem is cooking toast the seeds by tipping them into a small frying pan. Add Kikkoman Soy Sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.
- Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.